Slow Cooker Greek Lemon Chicken with Orzo and Olives
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring Cups
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 onion, diced
- 4 garlic cloves, minced
- Zest and juice of 2 lemons
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 cup pitted Kalamata olives
- 1 cup orzo pasta
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Add the chicken thighs to the slow cooker. Top with the diced onion, minced garlic, lemon zest, lemon juice, chicken broth, oregano, olives, salt, and pepper.
- Cover and cook on low for 6 hours until the chicken is very tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the orzo until it is fully mixed into the broth.
- Cover and cook on high for 20 to 25 minutes until the orzo is tender.
- Divide into bowls and top each serving with crumbled feta and chopped parsley.
Notes
Portion the finished dish into meal prep containers right after cooking so the orzo does not over-absorb liquid. When reheating, add a splash of broth or water to loosen the texture. Chicken thighs stay moist during long cooking times, but you can swap in breasts if you prefer leaner meat. Skip the feta if you need a dairy-free version and add extra olives instead for saltiness.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife, Measuring Cups